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–+ servings

Quick Italian Rosemary Chicken with Tomato Sauce

This simple chicken recipe combines tender boneless thighs with fragrant rosemary, garlic, and tomatoes, creating a flavorful dish that's perfect for beginners.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Cuisine Italian
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 8 chicken thighs boneless and skinless
  • 1 sprig of rosemary leaves finely chopped
  • 1 red onion finely sliced
  • 3 garlic cloves sliced
  • 2 anchovy fillets chopped
  • 1 can chopped tomatoes (400 grams)
  • 1 tbsp capers drained
  • 75 ml red wine (optional)

Instructions
 

Prepare the Chicken

  • Heat half of the olive oil in a non-stick pan over medium heat.
    Add the chicken thighs and cook them until they are browned all over.
    Sprinkle half of the chopped rosemary on the chicken and stir to coat.
    Once browned, set the chicken aside on a plate.

Prepare the Sauce

  • In the same pan, add the remaining olive oil.
    Gently cook the sliced red onion for about 5 minutes, or until it becomes soft.
    Next, add the sliced garlic, chopped anchovies, and the rest of the rosemary.
    Cook for a few more minutes until the mixture smells aromatic.

Add Tomatoes and Capers

  • Pour in the chopped tomatoes and capers.
    If you’re using red wine, add it now. If not, just add 75ml of water instead.
    Bring the mixture to a boil.

Simmer the Chicken

  • Return the browned chicken thighs to the pan.
    Make sure they’re submerged in the sauce.
    Cover the pan and let it cook for 20 minutes, or until the chicken is fully cooked through.

Serve

  • Taste the sauce and season with salt and pepper if needed.
    Serve your chicken with a fresh green salad and some crusty bread.
    Enjoy this flavorful and easy-to-make dish!
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